%0 Journal Article
	%A H. Rasouli Pirouzian and  J. Hesari and  S. Farajnia and  M. Moghaddam and  S. Ghiassifar and  M. Manafi
	%D 2010
	%J International Journal of Nutrition and Food Engineering
	%B World Academy of Science, Engineering and Technology
	%I Open Science Index 42, 2010
	%T Inclusion of Enterococcus Faecalis and Enterococcus Faecium to UF White Cheese
	%U https://publications.waset.org/pdf/14947
	%V 42
	%X Lighvan cheese is basically made from sheep milk in
the area of Sahand mountainside which is located in the North West
of Iran. The main objective of this study was to investigate the effect
of enterococci isolated from traditional Lighvan cheese on the quality
of Iranian UF white during ripening. The experimental design was
split plot based on randomized complete blocks, main plots were four
types of starters and subplots were different ripening durations.
Addition of Enterococcus spp. did not significantly (P
	%P 405 - 408